I hope this is the correct place to ask a question like this… I was at the ABC store yesterday getting some vodka. Most the vodka is 80 proof. But then I noticed one brand that had 90 proof. And they also have a variety that is 100 proof. So what’s the point of those other than I guess they get you drunk faster?
Most hard liquor is distilled to much higher proofs than it is bottled at. It is watered down post distillation and prior to aging/bottling. Afficionados of some kinds of liquor want it less watered down or believe that high ABV mixes will age differently and bring out different flavors.
I’ve seen that most commonly with whiskey of various sorts (bourbon, scotch, etc). Often referred to as “cask strength”. In general I drink standard 80 proof whiskey straight up, but will add some water to cask strength stuff - but haven’t noticed that it’s particularly better.
Skipper
3106
My wife is a former bar manager and worked in that industry for over 30 years. Her answer to this question was complicated. There is a large percentage of just what you said, “to get drunk faster,” for people who order it directly.
However a higher proof alcohol to a bartender is able to balance other things in a cocktail. It allows for more bang in a smaller space, and space is at a premium in some glasses. It also allows the flavor and alcohol of a liquor to be amped up because that’s a lot more of that flavor front and center in the drink. It also allows for step up pricing on a cocktail. Alcohol carries aroma, so a higher percentage can carry more of that aroma in a drink. There’s also the needed show, or flammable things as part of bartending, meaning liquors over 100 proof (more than 50% alcohol.)
Her summary was, “there are times when you want the flavor of a type of alcohol front and center, no matter if there are a ton of mixers in with it. That’s the biggest reason it’s used behind the bar.”
Cool explanation @Skipper. I just thought of two more reasons: first, it makes producing Molotov cocktails easier because it consumes fewer resources and second, higher proof alcohol can be used while watching the WFT play so that you are able to forget the game faster
Skipper
3108
This is the REAL reason for sure. Or to erase the memories of the last several seasons. I’m not so anxiously awaiting our new name next week. The rumor is Washington Admirals.
CraigM
3109
If they were in the NFC South I’d be rooting for the Washigton Shermans. Would make Atlanta a real fun ruvalry 😉
Houngan
3110
For Vodka, you are 100% right, as it’s as close to clean alcohol as you can get, watered down. It’s the base ingredients and the final distillations and filtering that make it premium, and most of that is bent towards the goal of making it flavorless.
For your brown boozes, they carry a lot more of the process along with them. Time in the barrel/cask imports aspects of that method, and they result in the pure stuff at 110-140 proof or so, then you add water to get it down to 80 or 90 and maximize your yield. Cask Strength is just that, you let bourbon sit in a barrel for umpty years and the proof fluctuates and the yield goes down and the flavor goes up, for good or bad. Bourbon, as opposed to Scotch, is kept in barrels where the temperature fluctuates much more, so it gets absorbed and expelled by the barrel more vigorously, taking more flavor with it. Because of that you start at 4 years for a finished bourbon but maybe 8 years for a finished Scotch, because it has had less action during the aging and needs the time to extract flavor. Then you let some go for many more years, extracting more flavors and finding different balances of them.
Ultimately for vodka it’s more about process equals premium, distillations and filtering make for a smoother, better vodka. For barrel-kept booze it’s more about time, the longer it sits the more it extracts and concentrates the flavors that make it desirable.
Hey Rich, what’s the weirdest trouble you’ve ever gotten into while drunk?
Now that sounds like a story to write for a weekly prompt, eh @RichVR ?
Skipper
3114
About to head down that path. I’ll join you soon enough. I’m just finishing up tortellini spinach soup that we’re about to dig in to first.
CraigM
3115
nice I made a similar dish earlier this week, mostly swapping in zucchini and cannelloni beans instead of spinach.
Skipper
3116
In addition to the chicken thighs I added browned Italian sausage. The house smells divine right now and my belly is full. Probably not the best choice of meal to drink beer on but fuck it.
CraigM
3117
Soups are amazing for the ability to modify and enhance. I love soup season. Anyhow about to sit for dinner myself and have a few beers, including a limited release Lagunitas Unrefined Shigga. Its their Borown Shugga winter ale just fermented with cane sugar, and 10%abv. Its pretty good stuff.
Didn’t know what I wanted but it up being Tequila Saturday and I made a wonderful decision.
Tomorrow I might not be in the same mindset :)
Skipper
3119
Still hanging in, @RichVR ?
Currently listening to the albums mentioned in this thread. There are some great ones …
Home from a family dinner, sharing a good bottle of Bourgogne with myself and looking at my Spotify favorites playlist, with a lot of Neil Young holes in it… I belong to this thread tonight.
I think this is the beer for me!
Lantz
3123
As they say: Bourbon before wine before more bourbon never better.
